• December 28, 2014

Get grilling with this mouth-watering chicken dish

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Posted: Sunday, June 2, 2013 4:30 am | Updated: 3:00 pm, Mon Aug 19, 2013.

Bodacious barbecued chicken

Prep: 20 minutes

Marinate: 20 minutes

Cook: 15-22 minutes

In their latest cookbook, “100 Grilling Recipes You Can’t Live Without” (Harvard Common Press, $16.95), Bill and Cheryl Jamison describe this dish as a “fool-proof version of the all-American backyard classic: juicy chicken coated in sauce with a few charred and chewy edges.” Their secret? Using boneless, skinless breasts pounded to an even thickness so all portions are cooked through at the same time.

Ingredients

Barbecue sauce:

  • 1 cup ketchup
  • ¼ cup molasses
  • 2 tablespoons each: packed brown sugar, butter
  • 1½ tablespoons Worcestershire sauce
  • 2 teaspoons yellow mustard
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt or coarse sea salt
  • ¼ teaspoon each: freshly ground black pepper, chili powder
  • ½ cup water
  • 3 to 4 tablespoons bourbon

Chicken:

  • 4 boneless, skinless chicken breast halves (6 to 7 ounces each), pounded to ½ inch thick
  • ½ cup Worcestershire sauce
  • 2 teaspoons vegetable oil
  • ½ teaspoon kosher salt or coarse sea salt

Directions

1. Combine the ketchup, molasses, brown sugar, butter, Worcestershire, mustard, onion powder, salt, pepper, chili powder and water in a medium saucepan; heat to a boil. Reduce the heat to a bare simmer; cook, until thickened lightly, 5-10 minutes. Stir in the bourbon; simmer, 2 minutes. Remove from the heat; set aside about half of the sauce to serve with the chicken at the table.

2. Place the chicken in a zipper-top plastic bag; pour the Worcestershire over it. Add the oil and salt; seal the bag. Toss back and forth to coat the chicken evenly. Let sit at room temperature, 20-30 minutes.

3. Fire up the grill, bringing the temperature to medium. (You can hold your hand over the grill for 4 to 5 seconds.)

4. Drain the chicken, discarding the marinade; blot any moisture on the surface with a paper towel. Grill, uncovered, 10-12 minutes total. Turn three times, rotating the breasts a half turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the breasts. The chicken is ready when it is white throughout but still juicy and the sauce is a bit chewy and caramelized in spots. If you wish, leave the chicken on the grill an extra minute or two to get a slightly crusty surface.

5. Serve the breasts whole or thickly sliced and mounded on a platter. Pass the reserved sauce on the side.

Servings: 4

Nutrition per serving: 294 calories, 7 g fat, 3 g saturated fat, 102 mg cholesterol, 20 g carbohydrates, 35 g protein, 707 mg sodium, 0 g fiber.

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